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Yellowfin tuna sushi salad bowl with greens, cartots, cucumbers, edamame, radishes and ginger with sliced medium-rare tuna.
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Yellowfin Tuna Sushi Salad Bowl

Healthy sushi salad bowl with pan-seared Yellowfin Tuna Steaks
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Japanese
Keyword: sushi bowl
Servings: 6
Author: Omaha Steaks

Ingredients

Sweet & Spicy Pan-Seared Tuna:

Pickled Carrots:

  • 1 1/2 cups matchstick carrots
  • 1/2 cup rice wine vinegar
  • 1/2 tsp. each salt and granulated sugar

Salad:

  • 1/3 cup rice wine vinegar
  • 1/3 cup canola oil
  • 2 tablespoons soy sauce
  • 1 tablespoon wasabi paste
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 6 cups loosely packed torn iceberg lettuce
  • 6 cups loosely packed baby arugula
  • 2 green onions finely sliced
  • 1 1/2 cups sliced cucumber
  • 1 1/2 cups shelled edamame cooked and cooled
  • 3/4 cup sliced pickled ginger
  • 6 radishes thinly sliced
  • 2 sheets toasted nori shredded
  • 3 tablespoons sesame seeds

Instructions

Sweet & Spicy Pan-Seared Tuna

  • Place thawed tuna steaks in a bowl or a sealed plastic bag.
  • Combine the soy sauce, ginger, sesame oil, olive oil, lime juice, and red chili sauce and pour the mixture over the Ahi tuna steaks.
  • Seal or cover and place the tuna steaks in the fridge and marinate for at least 30 minutes.
  • Remove the tuna steaks from the fridge and take out of the marinade.
  • Top each tuna steak with sesame seeds.
  • Heat oil in a large skillet set over high heat. Add one tuna steak to the pan and sear for 30 seconds to 2 minutes on each side.
  • Repeat for each tuna steak.
  • Allow the tuna steaks to rest for 2 minutes and then thinly slice.

Pickled Carrots

  • Toss together carrots, vinegar, salt and sugar
  • Let stand for at least 20 minutes or up to 4 hours. Drain well.

Salad

  • Whisk together vinegar, oil, soy sauce, wasabi paste, sugar and salt.
  • Divide iceberg, arugula, tuna, and green onions among 6 bowls.
  • Top with pickled carrots, cucumber, edamame, pickled ginger, and radishes.
  • Whisk vinaigrette and drizzle evenly over each salad.
  • Top with nori and sesame seeds.

Tips:

  • Serve with additional wasabi and soy sauce.
  • Add avocado slices to salad if desired.